Chicken Pot Pie Ingredients Yield: 24 servings Item Code Description 746746 Pie Shells, 6" Recipe Chicken Pot Pie Filling 746754 Pot Pie Lids, 6 ¹/2" x 6 3/4" 206539 GFS® Large Eggs Water 1 serving 1 ct. 12 oz. 1 ct. 1 ct. 1 tsp. 24 servings 24 ct. 18 lbs. 24 ct. 4 ct. 4 tsp. Chicken Pot Pie Comfort food is in big demand these days, and few dishes are as satisfying on a cold night as a steaming plate of homemade chicken pot pie. Our individual-serving-size pot pies Preparation Instructions: Wash hands. Prick the bottom of the pie shells with a fork. In a preheated 350°F oven, bake the pie shells per package instructions. Pour the chicken pot pie filling into the precooked pie shells and place the pot pie lids on top. Crimp the edges tightly to seal. Beat the eggs with water. Brush the pot pie lids with beaten egg wash. Place in a preheated 350°F oven and bake for approximately 25 minutes or until golden-brown. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. feature a double layer of flaky pastry crust that encases a hearty filling of pulled chicken, chunks of potatoes, onions, mushrooms and vegetables sauced with roasted chicken gravy. Chicken Pot Pie Filling Yield: Approximately 20 – 12-oz. servings Item Code Description 299405 GFS Unsalted Butter 541117 GFS Diced Red Potatoes 429201 Markon® Red Onions, 1/4"-cut 285196 Markon Mushrooms, 1/8" sliced 119458 GFS Peas and Carrots 286826 Hearthstone® Cooked Pulled Chicken 516309 Hearthstone Roasted Chicken Gravy 513989Trade East® Parsley Flakes 513814Trade East Thyme Leaf 590193Seasoned Pepper Amount 3 Tbsp. 32 oz. 12 oz. 12 oz. 36 oz. 48 oz. 96 flz. 1 /4 cup 2 tsp. 2 Tbsp. Preparation Instructions: Wash hands. Melt the butter in a large stock pot over medium-high heat. Sauté the diced red potatoes, onions and mushrooms until al dente. Add the peas, carrots and cooked pulled chicken. Add the roasted chicken gravy, parsley flakes, thyme leaf and seasoned pepper. Simmer over medium heat for 20 minutes. Pour into a container, cover, label, date and refrigerate for later service. CCP: Cold food held for later service must maintain a maximum internal temperature of 41°F. Dinnerware: Syracuse China Freestyle Plate Next Course 57
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